It had been a long time since I tried to make a deep dish. A buddy of mine recently got some Lou to go's. I noticed that the ingredients listed barley flour. I tried pythonic's recipe to the T, except I substituted the semolina for diastatic malt powder. The results were pretty awesome. The only thing was the crust was overdone. Has anyone here tried malted barley flour before? I cooked at 450F for about 35 minutes. Should I cook at a lower temp if I'm going to use the malt powder? Can the butter flavored crisco on the pan lead to burning? Also, a few things....the sausage recipe is nearly spot on to Lou's. Fresh garlic is key. I had used garlic powder in the past and it wasn't nearly as good. I used Cento organic crushed tomatoes (28oz) drained, sprinkled with a little salt, sugar and oregano they were outstanding.